Mussels with hollandaise sauce in a shortcrust pastry basket
A true culinary snack art – mussels, cucumber, yellow bell pepper and marinated bell pepper folded into a blanched leek leaf, tied with chive stalks and placed in hollandaise sauce in a shortcrust pastry basket.
shortcut pastry baskets
hollandaise sauce – recipe
mussels
blanched leek
cucumber
yellow bell pepper
marinated bell pepper
chives
Cut the leek into 10 cm pieces. Use only the white part. Cut the leek lengthwise down to the core. Separate the layers and simmer over low heat for 15 minutes. Place the leek leaves carefully onto a cutting board and let cool. Cut the bell pepper and cucumber into thin strips, then place the vegetable strips and mussels onto a leek leaf. Roll up tightly and tie the roll with chive stalks from both ends. Cut the roll in half diagonally. Place ½ teaspoon of hollandaise sauce in the bottom of the shortcrust pastry basket and place the tied up roll upright in the basket. Garnish with a beet leaf.
An excellent choice for both festive occasions and everyday meals. Heat them up, eat them cold or use them in a range of meals.
